Croatian Spring Vegetables Stew

Let me share this beautiful Croatian spring vegetables stew recipe with you! This is a traditional Croatian side dish with a distinctly Austrian influence. My grandmother used to make this stew every spring, and I have such fond memories of having it for lunch as a kid. I was always so excited when I saw this dish on the table.

The stew is made with a variety of spring vegetables, including carrots, kohlrabi, peas, and cauliflower. It is seasoned with salt, sugar, and oil, and cooked until the vegetables are soft and the stew has thickened. The result is a delicious and hearty dish that is perfect for a spring meal.

I love that this stew is so simple to make. It only takes a few minutes to prepare, and it can be cooked in one pot. It's also a very versatile dish. You can add or remove vegetables to suit your taste, and you can adjust the amount of seasoning to make it more or less flavorful. This is a great dish to serve with grilled chicken or fish, or with a side of bread or rice.

I hope you enjoy this Croatian spring vegetables stew recipe as much as I do! It's a delicious and easy way to celebrate the flavors of spring.

Step-by-step

• Cut carrots into cubes, and kohlrabi into sticks.
• Use only white parts from cauliflower.
• Put oil in a pan, add sugar and cook it until sugar becomes brown.
• Add peas, carrots, kohlrabi and cauliflower, water and salt into pot and cook until vegetable is soft (usually 15-20 min.).
• Stew must be sticky but not too much. When adding water do not put too much, just to cover the vegetables.
• You can also use kohlrabi leaves to add into stew, but not too much. Kohlrabi must be small, not bigger than tennis ball, otherwise it will be too hard with wooden parts inside which is not good.